Sambal is a spicy chili-based Southeast Asian condiment. Typically made from a variety of chili peppers, it is sometimes a substitute for fresh chilies and can be extremely spicy. Secondary ingredients of sambals often include balacan (shrimp paste) and/or fish sauce, garlic, ginger, or shallots/green onions, sugar, lime juice, and/or vinegar. Sambal is such a versatile accompaniment that U can almost use it to cook any Asian-based spicy dishes. Hell, just a spoonful of it on plain hot white rice is appetizing enough..ahaha. Or U can even use as a dipping sauce. Here’s The Viand’s take on “Sambal Paste (Spicy Chilies Paste)“.

Salt and Sugar. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

Step 1 : Traditionally, Sambals are freshly made using traditional tools, such as a stone pestle and mortar.
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Here’s a lazy way out..LoL. Start by blending everything into a smooth paste. Add a little water if too dry, plus the Seasoning Ingredients.

Step 2 : Heat up lots of Peanut oil and saute the paste in low heat. Keep stirring to prevent burning. U need lots of patience here, all U have to do is keep stirring – till everything becomes aromatic and oil starts to separates to the top – abt 30 mins.
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Essentially, this process is simply cooking all the liquid away, leaving behind a thick aromatic flavorful paste – so be very patience.
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After cooling the paste down, U can fridge it and keep for a reasonable long time. U can use this paste to cook any spicy dishes U so desired.